Pickled onions for the winter. How to preserve all the beneficial properties and vitamins of onions? Prepare pickled onions for the winter

30.05.2021 Pancakes, pancakes, pancakes, cheese cakes

The need to harvest onions for the winter can arise for various reasons. Someone loves to tinker in the country, but there is simply nowhere to store a carefully grown crop, so to speak, in its natural form. It is easier for someone to open a jar in winter and take the finished product from there - add the same fried onions to the soup. And someone has a place for storage, and a desire to grow everything - and suddenly Nature presents a bow the size of an adult man's fist - and what will you order to do with this gift?

Prepare onions for the winter, and in different ways. For example, pickled onions look good in winter salads, as well as as a standalone addition to meat. Fried onions - from the category of "opened and ate" dishes, you want borscht, you want soup, or you want bread and lard ... Dried onions can be combined with other aromatic herbs, making up your own signature mixtures. In general, there is plenty to choose from. And besides, there is nothing complicated!

Canned onions in jars for the winter

Ingredients:
1 kg of onions
1 liter of water
2 tbsp. l. Sahara,
1 tbsp. l. salt,
1 stack 9% vinegar
1 bay leaf (for 1 can),
2-3 black peppercorns (for 1 can).

Preparation:
Use medium-sized bulbs that fit easily into the jar. Clean them thoroughly and wash them in cold water. The process of peeling the onion can be made a little more pleasant if the knife is immersed in cold water, so the onion will be less irritating to the mucous membrane. Put peeled onions in prepared sterilized jars and pour boiling water over them. Cover the jars with sterilized metal lids and leave for 5-7 minutes. Then pour the water into a saucepan, boil, pour it over the onion again and let it stand again. When the time is up, drain the water into a saucepan and this time add sugar, salt, vinegar to it and let it boil. When the sugar and salt are dissolved, add the peppercorns and bay leaves. Boil everything together for 5 minutes and pour the boiling marinade on the onions in the jars. Roll up the blank with lids, turn over, cover with a blanket and leave to cool completely. The beauty of this preparation is that you can eat the onion literally the next day or store it in a cool place until the first opportunity.

In jars of pickled onions, you can add a slice of raw beets - the marinade and onions will turn pink.

Fried onions in jars for the winter

Ingredients:
1 kg of large onions,
1.4 l of vegetable oil,
spices - to taste and desire.

Preparation:
Select large, quality bulbs without damage or rot, wash and clean thoroughly. Then cut as you like. Someone is more pleased to see onions in small cubes, to others in half rings. Heat the oil well in a frying pan, put the onion and fry it until golden brown, remembering to stir, then reduce the heat and continue frying for 35-40 minutes. Make sure that your onion does not burn. It will absorb the oil, so add the oil to literally float the onion in it. 5 minutes before the end of frying, add spices, mix everything gently, hold in a pan for a couple of minutes. Transfer the fried onions to sterilized jars, cover with oil to the very top and roll up with prepared boiled lids.

For slicing large quantities of onions, it is best to use a slicer. Fast, safe (provided that you work with a fruit holder) and beautiful - after all, the slicer will chop your onion into identical rings or half rings.

Salted onions (option 1)

Ingredients:
2 kg of onions.
For brine:
2 stacks water,
750 ml 5% vinegar,
1.5 tbsp. l. salt.

Preparation:
Peel the onion and blanch it for 3 minutes in boiling water, then pour over it with cold (or better, just ice water) and dry slightly. Then place the bulbs tightly in sterilized warm jars and cover with hot brine made from water, salt and vinegar. Cover the jars with lids and sterilize them in not too boiling water: 1L - 10 minutes, 0.5L - 5 minutes. Roll up cans of onions with boiled metal lids, let them cool and transfer to a cool place for storage.

Salted onions (option 2)

Ingredients:
1 kg of onions
200 g of salt.

Preparation:
Select strong, medium-sized bulbs, peel, wash and cut into rings that are not too thick. Place them in dry sterilized jars in layers, sprinkle with layers of salt. Be sure to leave a layer of salt on top. Cork the jars and store in a cool place (cellar, insulated balcony or refrigerator).

Green onions for the winter

Drying in the oven
Wash the green onions, dry well and cut into pieces no more than 5 cm long. Lay the onions in a thick layer on a baking sheet covered with parchment paper. Be sure to use parchment paper, it will not let the greens darken. Place a baking sheet with onions in an oven preheated to 50 ° C and dry, stirring constantly for 2-3 hours. Store dried herbs in cloth bags at room temperature in a dry place.

Air drying
Thoroughly wash the harvested fresh green onions, cut them into rings and lay them out to dry on clean paper, spread out in a dry, warm room, where the sun's rays do not fall, as they destroy the nutrients contained in the onions. This is a fairly lengthy method of harvesting onions, lasting about 6-7 days. You can check if the onion is ready by rubbing it with your fingers. If it crumbles easily, then it's time to pour it into jars, close the lids and store in a dry place at room temperature.

For the lucky ones who have electric dehydrators, or, in Russian speaking, dryers, it is generally easy to prepare dried onions for the winter: just put the prepared onions on trays, press the button and wait for the result!

Salting
Mix one kilogram of thoroughly washed, dried and cut green onion feathers into rings with a glass of salt (200 g), put in sterilized jars and close with clean nylon lids. Many housewives add other herbs to onions, for example, dill or parsley. It turns out a wonderful aromatic seasoning for any dish.

Freezing
Rinse the green onion feathers thoroughly under running water, shake off the water and dry on a cotton cloth.

The first way
Cut the prepared feathers into 1 cm pieces, blanch them for 5 minutes, then drain them in a colander to glass the water. After the onion has cooled down, place it in packaging containers and place in the freezer.

Second way
Fry the prepared and chopped onion feathers in a mixture of heated vegetable oil and butter. After the onion has cooled, distribute it into prepared containers and freeze.

The third way (in ice cubes)
Thoroughly wash the green onion feathers, dry them, cut into small rings and place in ice cube trays. Fill the onion with clean cold water and put it in the freezer. After 2-3 days, remove the molds from the freezer, remove the onion cubes from them, put them in bags and send them back to the freezer. Onions frozen in this way can be added to hot dishes without defrosting.

Freezing onions for the winter
Select strong bulbs, free from stains and mold, peel them, rinse them under cold, running water and pat dry with a towel to remove excess moisture. If you want to freeze whole bulbs, then choose medium-sized ones. Place the prepared bulbs in a freezer bag, removing all the air as much as possible, or in a plastic container, which should be tightly closed and put into the freezer.

If there is a desire and time to freeze the chopped onions, then cut the whole onions into rings, half rings, large or small cubes. Arrange the chopped onions in bags or containers and place in the freezer.

Frozen onions should be cooked without thawing. Otherwise, the onion will become limp and lose its "face" greatly.

If you know how else to prepare onions for the winter, share it on the pages of our website!

Happy blanks!

Larisa Shuftaykina

Onions are of great benefit to those who consume them. It contains a huge amount of useful substances: a number of vitamins, essential oils, iron, fluoride, calcium, magnesium, and this is not a complete list. Therefore, it is advisable to prepare pickled onions for the winter in order to provide yourself and your loved ones with a useful product for the entire cold season.

Canned small onions can become a self-sufficient snack or an addition to any cold appetizers and meat dishes.

Necessary products:

Onions (sowing) - 1 kg.;
chili pepper - 1 pod;
salt - 1 tbsp. l. (no slide);
sugar - 1.5 s. l .;
vinegar 9% - 0.070 l.;
dill umbrellas - to your taste;
black peppercorns - to your taste;
bay leaf - to your taste.

Preparation:

Sort the whole onion and remove the husk. It is unnecessary to cut, we will cook the whole onion. Therefore, you need to choose the smallest bulbs.

Interesting to know! Onions are good for sleep disorders. It acts as a sleeping pill.

Place a large pot of water over high heat. Wait until it boils and add all the onions to the water. Cook for exactly 3 minutes. It is impossible longer, since it will simply be cooked.

Prepare a basin with very cold water in advance. Ideally, if you add ice to the water, then the onion will come out crispy. Put the basin in the sink.

After boiling water, place the onion in a bowl of ice water. And start cooking the marinade. In 0.5 liters of water, you need to send vinegar, sugar, salt and all spices. Cook all this until the salt and sugar melt.

Cut the chili peppers into very small pieces and toss in the marinade. At the end of the preparation of the marinade, take out the dill umbrellas and bay leaves. If this is not done, the aroma from them will be too strong and this can ruin our snack.

Pickled leeks recipe without sterilization

This recipe uses honey, but if for some reason you cannot or do not want to add it, then it can be replaced with sugar. The amount of ingredients is calculated for 1 liter.

Necessary products:

leeks - 0.50 kg.;
apple cider vinegar - 0.10 l.;
honey - 0.10 l.;
salt - 0.05 kg.

Preparation:

We only need the white part of the leek without the feathers. Rinse the onion, cut off the greens and cut into slices, the width of which should be 2 cm.

Interesting to know! Leeks are 90% water, therefore they are a dietary product.

Place a saucepan with water on the fire and boil it. Then immerse the chopped leeks in it and cook for one minute.

Fill a sterilized jar with onions, placing the circles vertically. Add honey, salt and vinegar to the remaining water after the onion. Wait for it to boil.

Fill a jar of onions with just boiled marinade, cover with a sterile lid and tighten with a seaming wrench. Since the recipe is not sterilized, the next step is to wrap the jar with something warm. After it has cooled down, remove the blanket and put the jar in the refrigerator.

Red onions in wine vinegar

Red pickled onions are quite simple to prepare. This preparation will ideally complement the taste of salted herring, meat, sandwiches or salad.

Read also: Celery for the winter - 4 best recipes

Necessary products:

Red onion - 2 pcs.;
ground red pepper - 1 pinch;
wine vinegar - 0.5 tbsp.;
sugar - 2 tbsp. l .;
salt - 0.5 tsp;
bay leaf - 1 pc .;
water - 0.5 tbsp.

Preparation:

Remove the husk from the onion and cut it into half rings. Prepare a saucepan. Mix sugar, salt, bay leaf, pepper, water and wine vinegar in it. Put the stewpan on the stove and wait for it to boil. The mixture must be stirred all the time until the salt and sugar dissolve.

Good to know! To avoid tears, moisten the onion with cold water before cutting. It is also necessary to wet the knife more often during the cutting process.

Sterilize a 1-liter jar or two half-liter jars in advance. The chopped onion should be put in jars and covered with boiled marinade. It should completely cover the bow.

Cover the top with a sterile lid and roll up using a preservation key. Put the jars upside down and wrap something warm. Allow to cool and transfer to refrigerator.

Onions are very popular all over the world. It is part of many dishes, because it has a rich taste and many useful substances. This seasoning is actively used not only in summer, but also in winter thanks to the preparations of diligent housewives. Numerous recipes for pickling, drying and pickling onions make the family's winter menu more varied and healthy.

Despite the fact that there are about 300 types of onions in nature, onions are the most popular. It can be sweet, semi-sharp, and spicy. Also worth a separate shallot, which has a mild flavor. The green feathers of the plant, which concentrate a huge amount of vitamin C, are also actively used in cooking. Leeks are similar in appearance to it, which gives juicy and long leaves with a moderate odor all summer long.

Onions have bactericidal, anti-inflammatory, diuretic and wound-healing effects. It improves the functioning of the gallbladder and heart, stops fermentation in the intestines, etc. This plant contains many vitamins: C, E, B vitamins and provitamin A. It also contains a lot of essential oils, organic acids and all kinds of mineral salts.

Due to its taste properties, onions are actively added as a seasoning to sauces, salads, gravies, soups, as well as fish and meat dishes. Such a valuable product is also necessary for the winter menu, so diligent housewives usually resort to harvesting onions.

Pickling onions

One of the ways to harvest onions is to pickle them. Thanks to this treatment, the plant retains its beneficial properties and acquires an interesting taste.

Three Colors Recipe

To make the onion tasty and also have a beautiful appearance, it should be pickled in a special way. Ingredients:

onions - 1 kg,
water - 1 l,
beets - 100-150 g,
turmeric - ½ tsp,
salt - 1 tbsp. l.,
vinegar 9% - 100 g,
sunflower oil - 2 tbsp. l.,
sugar - 1 tbsp. l.

Pickled onions with beets

First, the onions are treated with boiling water and cut into half rings or whole rings. To prepare the marinade, oil, vinegar, salt and sugar are added to the water (always cold). Then only the slices are placed in the first jar, pieces of beet are additionally placed in the second jar, and a pinch of turmeric is thrown into the third. After that, the contents of each jar are filled with marinade.

The filled containers are placed in the refrigerator for several hours. The pickled seasoning can be eaten the very next day. At the same time, under nylon lids, it can stand in the refrigerator throughout the winter.

Marinated green feathers

This seasoning is usually added to fish and meat dishes, chicken and sandwiches. It makes food brighter and richer in flavor. Ingredients (for 4 cans of 0.5 l each):

green onions - 2 kg,
vinegar - 3 cups,
cloves - 4 pcs.,
mustard - 1 tsp,
celery - 1 tsp,
black pepper - 1 tsp,
water - 3 glasses,
salt - 2 tbsp. l.,
sugar - ½ tsp.

In sterilized jars, a mixture of pepper, cloves, celery and mustard is evenly laid. After thorough washing, the onion is chopped into small pieces (5-8 cm) and tightly packed into jars with spices.

Next, the indicated portions of vinegar, salt and sugar are added to boiled water. This marinade is filled with sliced jars (not to the very neck). It is important to remove air from the preservation in advance by stirring the contents with a knife or long skewer. After that, the container is covered with a tin lid, sterilized (15 minutes) and rolled up. For a month, the conservation should stand in a cool place, and then it can be eaten.

Harvesting onions by drying

The dried seasoning is often used in meat dishes, various soups and salads. It retains a pleasant taste and can be stored for a long time in dry and sealed containers.

If the onions are dried at a temperature of 60 to 65 ° C, then they will retain their natural color (at a higher temperature, they will darken). This plant is usually dried in an electric or gas oven. Only good bulbs without mold and rot are used for drying. Ingredients:

onions - 1.3 kg,
water - 1 l,
salt - 50 g.

The plant is peeled from the husk, carefully washed and cut into slices or rings (thickness - no more than 5 mm). Next, a liter of water is mixed with a spoonful of salt and brought to a boil. Then the slices are poured with cooled brine for 15 minutes, after which the water is completely drained, and the salted pieces are evenly laid out on a baking sheet.

In a gas oven at a temperature of 60 ° C, the slices are dried for 4 to 6 hours. At the same time, it is important to stir the pieces regularly so that they do not burn. At the end of drying, the completely finished product is folded into a clean jar or plastic bag and closed tightly.

Attention! In an electric dryer, you can dry onions much better and faster (in 2-3 hours).

Salting onions

Harvesting onions implies the possibility of pickling them with other seasonings, which allows you to improve the taste of ordinary dishes. Ingredients:

onions - 1 kg,
parsley - 1 kg,
salt - 0.71 kg,
water - 1 l.

Parsley and peeled onions are thoroughly chopped and sprinkled with coarse salt (10 g). The resulting mixture is laid out in banks and carefully compacted. Then the contents of the containers are poured with a boiled mixture of water and salt. After that, the jars, closed only with nylon lids, are transferred to a cool place for permanent storage.

Salting green feathers

An excellent way to preserve green onions is to pickle them. It does not require excessive efforts from the hostess, but it allows you to preserve the taste and color of the product. Ingredients:

green feathers - 1 kg,
salt - 200 g,
sunflower oil - 2-4 tbsp. l.

First, the washed greens are crushed into small pieces (2-3 cm each), and then mixed with salt. Next, it is recommended to crush the mixture with your hands or with a spoon.

Attention! Gloves should be worn before mixing onions with salt. Otherwise, this mixture may irritate the skin on your hands.

Then the finished mixture is tamped into sterilized jars so that it is completely covered with juice. From above, the product is poured with vegetable oil (2-4 tbsp. L.) In order to create a protective layer. Then the cans are closed with tin or nylon lids.

Thus, onions can be harvested in several ways, each of which allows you to preserve the taste of the product. Thanks to the work of the hostess, the family's winter menu will be filled with vitamins and nutrients, and the dishes will remain as tasty and aromatic as in summer.

Pickled onion recipe: video

Moreover, it is really very simple to do it. So, it's time to figure out how to marinate onions in a spicy marinade, which is perfect for meat or fish dishes. And together with it, you can make a variety of salads or simple side dishes. Write down a simple pickled onion recipe for the winter, and be sure to try the delicious canning.

Recipe Information

Cuisine: Russian
Type of dish: preparations for the winter
Cooking method: on the stove
Servings: 4
1 h

Ingredients for pickled onions:

onions - 1.1 kg;
filtered cold water - 400 ml;
chili pod - 5 g;
acid (citric) - 1 tsp (no slide);
vinegar - 81 ml;
coarse salt - 4 tsp;
mustard seeds - 2 tsp;
sugar - 69 g;
black pepper - 40 peas.

Output: 4 cans (380 ml)

Pickled onions for the winter - a step by step recipe with a photo:

Pour a sufficient amount (about 3 cups) of filtered water into a suitable deep saucepan, bring it to a boil and add a spoonful of citric acid.

We peel all onions from the husk, cutting off both "butts".

We cut each root crop into two parts. By the way, try to choose relatively small heads for this conservation to fit in the jar. Optionally, you can cut the onion into rings, for this recipe it is not essential.

Immediately send the main ingredient of the workpiece to boiling water, turn off the stove and leave the onion halves for 2-3 minutes, after which we drain the water.

Pour peppercorns (10 pieces each), mustard seeds (1/2 tsp each) and spicy chili cut into very thin rings into clean, preferably sterilized jars.

Now we tightly lay the prepared bulbs inside, trying not to break them.

In a separate clean bowl, boil two full glasses of cool water, after which we add all the sugar and coarse salt.

When these ingredients dissolve, immediately pour in table vinegar (9%) and remove the marinade from heat. Pour hot liquid into jars with onions and send the preservation to a high saucepan with boiling water.

We sterilize the pickled onions for the winter for 15 minutes, and then roll up the jars and wait until they cool completely. Everything, jars of pickled onions for the winter can be moved to the pantry or basement. Bon Appetit!

Onions are a must-have vegetable in the kitchen. Try making a standard three-course meal and you will see that it is used in everyone: in borscht and soup, in stews and cutlets.

People grow crops on their personal plot, and if they don't have one, they buy it in the store. Moreover, for cutting into cubes and half rings, it is better to take larger specimens - this is more convenient. Small heads remain unclaimed or are used last. Although there is a great easy way to preserve them, which is to cook pickled onions in jars for the winter. The recipe for such a dish will not cause any difficulties. Plus it's delicious.